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Dining at Hope College
with a food allergy
Ask
Jennifer Hinkle, RD
Coordinator of Corporate Wellness and Sustainability
Jennifer is available
for individual diet counseling appointments at Hope College's Counseling
Center. Students can call the Counseling Center directly to make an
appointment to see her (x7945)
Special Diet Information
The Hope College Dining
Services team makes every attempt to accommodate students with special
dietary needs or food
allergies. Students are encouraged to meet with our Production
Manager or Executive Chefs in order to discuss their individual situation
and possible menu solutions. We offer the following accommodations for
Vegan, Vegetarian, Wheat-free, Soy-free and Gluten-free diets as well
as those seeking healthy lifestyle choices
• Vegetarian and vegan selections are available at each meal
• Some seasonal vegetables and fruits are used from local growers
• Low fat cottage cheese and yogurt are always available on the salad
bars, along with at least four fresh fruits
• Salad dressing choices feature a wide variety of high quality dressings,
including light, fat-free choices and oil and vinegar
• Whole grain breads, wheat wraps and gluten free breads are available
for sandwiches
• Gluten-free products including pancakes, waffles, pizza crust, pasta,cereal
are available
• Olive oil/canola oil blend is used for cooking
• Trans Fat Free frying oil is used for frying
• Trans-Fat Free Grill Shortening is used for cooking
• Nut-free, soy-free and gluten-free desserts are available by request
• Fresh eggs, whole liquid egg and no-cholesterol egg whites are available
• 2% milk is used in all recipes
• Alternative milks include soy, rice, almond and lactose-free milk
• Vegetables are steamed without oil or butter, unless indicated
• No latex gloves are used for food preparation in our facilities
• We do not add MSG to any recipes
• We use shells eggs for all our breakfast/lunch/dinner items, except for
our scrambled eggs. Scrambled eggs are made from carton eggs.
• All of our milk is rBGH free. You can check out more information HERE
• Pizza crusts are all trans fat free
• We use MSG free bases to make our homemade soups, sauces and stocks.
We do use a few prepared sauces such as hoisen, bourbon, orange ginger, salad
dressing (exception of ranch) etc. However, most (90%) are homemade. The only
pre-pared soup we use is Campbells' Cream of Tomato soup and Cream of Mushroom
Sauce because of customer preference.
Students with food allergies or special
dietary needs should schedule a meeting with Campus Dining Services so
that accommodations can be discussed. Please contact:
Todd Guyer
Production Manager
guyer@hope.edu
Chef Tom Hoover
Executive Chef Phelps Dining
hoover@hope.edu
Chef Randy Taylor
Executive Chef Cook Dining
taylor@hope.edu
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